Roasted salmon, string beans and pine nuts

By guthrie

Ingredients

• 1/4 cup red wine vinegar
• 1/4 cup balsamic vinegar
• 2 tbsp brown sugar
• 1 tbsp worcestershire sauce
• 1 tbsp soy sauce
• 1 1/2 tsp grainy mustard
• 1 1/2 finely chopped rosemary coarse salt and pepper
• 9 tbsp evoo
• 2 salmon fillets
• 1 tbsp butter
• 2 tbsp pine nuts toasted.

Preparation

Step 1

1. Position a rack in the center of the oven and preheat to 425. In a medium bowl stir together the two vinegars, brown sugar, worcestershire, soy sauce, mustard and chopped resemary, season with salt and pepper. Whisk in 9 tbsp evoo.
2. In a large pot bring 2 qt water to a boil and 1 tbsp salt.
3. Lay salmon fillets on a greased baking sheet. Tuck a rosemary sprig under each. Brush fillets with EVOO and season with salt and pepper. Whisk the sauce and spoon some over the fillets. Roast until firm and cooked thru about 5 minutes. Remove and tent with foil.
4. In a medium skillet, melt the butter over medium heat, cook until light golden1 to 2 minutes. Immediately add the toasted pine nuts and cook for another 30 seconds, stiriing to coat with butter. Add tje beams.
5. Transfer salmon fillets to plates and drizzle with sauce.